Juicy summer heirloom tomatoes, fragrant peaches and sweet basil pair together with tart lemons in this summery brunch salad. Add some fresh creamy ricotta, salty white anchovies and olive toasts for an inspired Mediterranean-style brunch. If you are vegan, use a vegan pesto and replace the ricotta with a vegan ricotta-style cheese and the anchovies with some briny Spanish olives.
4ripe peaches, white or yellow basil leaves, to garnish
Lemon Pesto Dressing
¼cupextra virgin olive oil
2tbspfresh lemon juice
1tbspbasil pesto OR freshly diced basil
finely diced lemon rind, to taste
sea salt and freshly ground black pepper
Directions
1
To make the dressing, whisk together the olive oil, lemon juice, basil pesto and preserved lemon rind. Taste and season as desired with salt and pepper. Set aside.
2
Cut the tomatoes and peaches into various shapes and sizes and place on a serving platter.
3
Drizzle over the dressing, season with a little more black pepper and scatter over a few whole basil leaves to finish.
4
Serve with fresh ricotta or a vegan cashew cheese, Spanish white anchovies and some simple rustic olive toasts.
DifficultyBeginner
Ingredients
2lbsmixed heirloom tomatoes
1ptcherry tomatoes
4ripe peaches, white or yellow basil leaves, to garnish
Lemon Pesto Dressing
¼cupextra virgin olive oil
2tbspfresh lemon juice
1tbspbasil pesto OR freshly diced basil
finely diced lemon rind, to taste
sea salt and freshly ground black pepper
Directions
1
To make the dressing, whisk together the olive oil, lemon juice, basil pesto and preserved lemon rind. Taste and season as desired with salt and pepper. Set aside.
2
Cut the tomatoes and peaches into various shapes and sizes and place on a serving platter.
3
Drizzle over the dressing, season with a little more black pepper and scatter over a few whole basil leaves to finish.
4
Serve with fresh ricotta or a vegan cashew cheese, Spanish white anchovies and some simple rustic olive toasts.
